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July 22, 2011

recipe of the week | cheese and snack platter with pink peppercorn and thyme champagne cocktail

I love dining with Tabitha. As a food editor and enthusiast, Tabitha is always talking up the latest recipe she’s made, vegetables she’s grown or restaurants she’s tried. She knows the ins and outs of food — how to grow it, cook it, pair it and eat it — and it’s always a treat to munch on something the woman herself has put together, because it’s always done with the utmost love and detail.

When I visited her during a trip to New York last winter (catch up with my NYC posts here, here, here, here and here), she took me up to her humble Harlem apartment and fed me a plate of cheese before we hit a late-night comedy show. But this wasn’t just any cheese; it was cheese from an amazing creamery in Vermont that she was researching for an upcoming article she was putting together.

{It wasn't too difficult to polish off this platter before a night out on the town.}

In addition to all this goodness, she also made me the cutest, most “Tabitha” drink ever, a “Pink Peppercorn and Thyme Champagne Cocktail,” which I happily sipped and slurped until we had to leave to make it to our midnight show.

{A bit of bubbly, herbs and peppers makes for a fun evening cocktail.}

You can try out Tabitha’s concoction with the ingredients and recipe below: